Chocolate Peppermint Brownie Balls are tiny, festive bites that pair rich chocolate with a bright peppermint finish. I’ve made these for holiday parties and weeknight treats—each batch disappears fast. After testing different binders and coatings, I settled on a reliable method that keeps them tender inside and crisp outside.
Why Make This Recipe
- They deliver intense chocolate flavor balanced by cool peppermint, perfect for holiday trays.
- Bite-size portions make them easy to serve, portion, and enjoy without utensils.
- Quick to assemble using leftover brownies or a boxed mix—convenience for busy cooks.
- Make-ahead friendly: you can prepare them several days ahead or freeze for months.
- Personal insight: I love this recipe because it turns a simple pan of brownies into an elegant party bite with minimal fuss.
Recipe Overview
- Prep time: 20 minutes active; 30–60 minutes chilling
- Cook time: 25–30 minutes if baking brownies from scratch (optional)
- Total time: 1 hour (including chilling)
- Servings: about 30–36 bite-size balls (1-inch)
- Difficulty: Easy
- Method: Crumble baked brownies, mix with cream cheese, shape into balls, chill, dip in melted chocolate, and finish with crushed candy cane.
- For the original inspiration and a quick reference, see this version: Chocolate Peppermint Brownie Balls.
My Experience Making This Recipe
I tested this recipe using both homemade fudgy brownies and a boxed mix to compare texture and ease. I learned that slightly drier brownies (baked a minute or two longer) make rolling easier and reduce the need for extra binder. Chilling the rolled balls thoroughly before dipping was the biggest game-changer.
How to Make Chocolate Peppermint Brownie Balls
Start with one 9×13 pan of cooled brownies (about 12–14 oz baked weight) or one standard boxed mix baked and cooled. Crumble the brownies into a large bowl, add 8 oz (225 g) softened full‑fat cream cheese and 1/2–1 tsp peppermint extract, then stir until evenly combined. Use a 1‑tbsp cookie scoop to portion and roll into balls, place on a parchment‑lined tray, and chill 30–60 minutes. Melt 12 oz (340 g) dark chocolate or candy melts and dip each chilled ball, letting excess drip off before finishing with crushed candy canes and setting on parchment until firm.
Expert Tips for Success
- Use slightly cooled brownies: a little day‑old or fully cooled brownies crumble more easily than warm ones.
- Soften cream cheese to room temperature (about 70°F) so it blends smoothly without overworking.
- Chill twice: after rolling to firm the centers, and again if the coating softens while you work. A 30–60 minute chill works well.
- For glossy, snap‑y coating, temper dark chocolate by heating to ~115°F then cooling to ~88°F, or use candy melts for a simpler melt‑and‑use method.
- Use a small offset spatula or fork to lift dipped balls and place on a silicone mat or parchment—this reduces fingerprints and keeps bottoms neat.
How to Serve Chocolate Peppermint Brownie Balls
- Arrange them on a festive platter with sprigs of fresh mint or holly for holiday gatherings.
- Serve alongside coffee or hot cocoa as a rich, complementary sweet.
- Pack a few in cellophane bags with ribbons as edible gifts or party favors.
- For a grown-up touch, offer a small plate with espresso or peppermint liqueur for pairing.
Storage and Reheating Guide
Store in an airtight container in the refrigerator for up to 5 days; place wax or parchment between layers to prevent sticking. For longer storage, freeze on a baking sheet until solid (2 hours), then transfer to a freezer bag for up to 3 months. Thaw in the fridge for several hours before serving—avoid microwaving whole truffles, as heat can make centers gummy. If you want them warm, slice in half and gently warm briefly (10–15 seconds) in a microwave-safe dish.
Recipe Variations
- Gluten-free: use a gluten-free brownie recipe or mix in the 9×13 pan; all other steps stay the same.
- Dairy-free / Vegan: swap cream cheese for a dairy-free soft cheese (8 oz) and use dairy-free chocolate for dipping. Chill longer to firm.
- Keto / Low-carb: make a brownie base with almond flour and erythritol, bind with full‑fat cream cheese, and dip in sugar‑free dark chocolate. See a keto-adapted idea in the Conclusion resources.
- Mint intensity: scale peppermint extract from 1/4 to 1 tsp to suit taste; start small—peppermint can become overpowering quickly.
Nutritional Highlights
- These are calorie‑dense, small indulgences—perfect as an occasional treat.
- Provide quick energy from carbs and fat; full‑fat cream cheese improves texture and satiety.
- Allergen information: contains gluten (unless using gluten‑free brownies), dairy (cream cheese and often chocolate), and eggs (if brownies contain them). Serve accordingly and label for guests.
- Portion guidance: count 1–2 balls per person as a rich dessert portion.
Troubleshooting Common Issues
- Coating seizes or looks grainy: chocolate may have contacted water; reheat gently or add 1 tsp neutral oil per 3 oz chocolate to smooth.
- Balls fall apart when dipping: they need more chill time or a touch more dry crumbs—add 1–2 tbsp extra brownie crumbs to firm the mixture.
- Coating cracks after setting: the centers were too warm; chill balls fully before dipping and work in a cool room.
Frequently Asked Questions
Q: Can I use boxed brownies?
A: Yes—boxed brownies work great and speed the process. Bake and cool completely before crumbling. If they’re very moist, bake a couple of extra minutes to dry slightly for easier rolling.
Q: How do I get a shiny, professional chocolate coating?
A: Temper the chocolate by heating to ~115°F (microwave in 20‑second bursts) then stirring until it cools to ~88°F before dipping. This gives a glossy snap. Alternatively, use candy melts for a consistent finish without tempering.
Q: Can I make these ahead for a party?
A: Absolutely. Make and dip them up to 5 days ahead and store in a single layer in an airtight container in the fridge. For longer advance prep, freeze fully set balls for up to 3 months and thaw in the fridge before serving.
Q: How do I prevent peppermint from becoming too strong?
A: Peppermint extract is potent—start with 1/4 tsp and taste a small sample of the mixture before shaping. Increase to 1/2 tsp if you want a clearer peppermint note; avoid more than 1 tsp for this batch size.
Conclusion
Looking for variations and inspiration from other tested recipes? Check these helpful resources: Peppermint Brownie Truffles – Inside BruCrew Life, Chocolate Peppermint Brownie Balls – The Soccer Mom Blog, Chocolate Mint Brownie Bites, Peppermint Brownie Bites – The Dizzy Cook, and an alternative low‑carb approach here: Peppermint Brownie Balls (Gluten/DairySugar-Free) – Pretty Pies. These links offer tested tweaks, presentation ideas, and diet-specific versions to expand on the tips above.
Print
Chocolate Peppermint Brownie Balls
- Total Time: 50 minutes
- Yield: 30–36 bite-size balls 1x
- Diet: Vegetarian
Description
Festive bite-sized treats that combine rich chocolate with a refreshing peppermint flavor, perfect for holiday celebrations.
Ingredients
- 1 pan of cooled brownies (about 12–14 oz baked weight)
- 8 oz (225 g) full-fat cream cheese, softened
- 1/2–1 tsp peppermint extract
- 12 oz (340 g) dark chocolate or candy melts
- Crushed candy canes for coating
Instructions
- Crumble the cooled brownies into a large bowl.
- Add softened cream cheese and peppermint extract, and mix until combined.
- Using a 1-tbsp cookie scoop, portion and roll the mixture into balls.
- Place the balls on a parchment-lined tray and chill for 30–60 minutes.
- Melt dark chocolate or candy melts.
- Dip each chilled ball in the melted chocolate, letting excess drip off.
- Finish with crushed candy canes and set on parchment until firm.
Notes
Store in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Chilling and Dipping
- Cuisine: American
Nutrition
- Serving Size: 1 ball
- Calories: 120
- Sugar: 8g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg